When I first started doing “Cooking Live” in 1996, Sue Fenniger and Mary Sue Milliken were co-hosting the Food Network’s “Two Hot Tamales.” I had been a fan of these talented chefs ever since I ate at one of their restaurants in the late eighties, so I was delighted when they made a guest appearance on my show. My favorite of the dishes they prepared that night was sautéed shredded Brussels sprouts with lime and brown butter. I’d never much cared for the little cabbage look-alikes, but the Tamales made me a believer. When you give the shredded sprouts a quick high-heat moment in a pan, they emerge fresh tasting and delicious. I have cooked them this way ever since.

Serves 4

1 1/2 pounds Brussels sprouts

2 tablespoons vegetable oil

2 ounces pancetta or bacon, finely chopped

1/4 cup balsamic vinegar

Kosher salt and freshly ground black pepper to taste

Several strips shaved Parmigiano-Reggiano

Trim the Brussels Sprouts and discard any damaged outside leaves. Fit a food processor with the slicing blade. Force the Brussels sprouts, a few at a time, through the chute with the blade in motion. You should have about 8 cups shredded sprouts.

Heat the vegetable oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until very lightly browned, 3 to 5 minutes. Add the sprouts and cook, stirring until tender about 5 minutes. Pour in the vinegar and increase the heat to high. Season with salt and pepper and stir until the vinegar has evaporated. Empty into a warmed serving bowl and top with the cheese.

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